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      Triple Cheese Omelet Bake for Christmas Breakfast

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      This dish is ready when you are! Layers of potatoes, cheese, eggs, and bacon make this a hearty breakfast. Prepare ahead and refrigerate it overnight for a fuss-free Christmas morning.

      Today I’m posting something savory to balance out all the sweet things I’ve been making. I’m a huge fan of breakfast casseroles (see this fave) and I’m always on the lookout for a worthwhile recipe that will make Christmas or New Year’s morning easy. 
      This cheesy omelet bake scored high marks during recipe testing and ended up being lunch for about 3 days in a row. So, if you’re a breakfast every hour person like I am, you’ll probably love this for any meal. And what’s not to love about bacon, eggs, and cheese that sits atop a layer of hash browns? It’s all good. 

      I decided to create a breakfast buffet for this post, because these Panettone Muffins are not to be missed! I’ve made them a few holidays in a row, and they are always a crowd-pleaser. 

      And for something special to sip, I mixed up a batch of Sparkling Pomegranate Punch. Here it’s made just the same as the recipe I’ve linked, except this time I topped it with some pineapple sherbet. Turns out, this was a really good idea. 

      The omelet bake is already pretty easy to put together, but I have a shortcut to recommend anyway. Pre-cooked bacon will remove the step of cooking raw bacon and it crisps up wonderfully as it bakes on top of this casserole. It requires nothing more than a quick chop.

      This will serve 6-8 hungry people, or if your Christmas morning is more intimate, then leftovers keep well and reheat easily in the microwave. It’s great for lunch with an arugula salad on the side, or even a little cup of mandarin orange segments, which I serve with breakfast often.

      [click to print]
      Triple Cheese Omelet Bake
      Yields about 8 servings2 tablespoons butter
      1/2 cup (75 grams) chopped onion
      1/4 cup (40 grams) chopped green bell pepper
      26 oz. (1 large bag) frozen shredded hash brown potatoes, thawed
      2 cups (226 grams) shredded Swiss cheese
      12 slices of bacon, cooked
      8 oz. (1 package) cream cheese, softened
      6 large eggs
      1/2 cup (120 ml) milk
      1/2 cup (56 grams) freshly grated parmesan cheese
      1/2 teaspoon salt
      1/2 teaspoon pepper
      1/3 cup chopped scallions, optionalPreheat oven to 350°F. Evenly spray the inside of a 3 quart baking dish with cooking spray and set aside.Melt the 2 tablespoons of butter in a saucepan over medium heat. Cook chopped onion and green pepper in the butter, stirring constantly until tender and the onions turn translucent. Set aside.Evenly spread the hash browns in the bottom of the prepared baking dish, and sprinkle with Swiss cheese. Chop the cooked bacon and sprinkle half of it over the cheese, and top with the cooked vegetable mixture.In the bowl of an electric mixer, beat cream cheese on medium speed until softened. Add eggs and milk; beat until smooth. Scrape down sides and bottom of mixing bowl to make sure ingredients are thoroughly blended. Add parmesan cheese, salt and pepper; beat until just blended. Pour the egg mixture over ingredients in the dish and sprinkle with remaining half of the bacon.Bake uncovered for 35 minutes, or until set and lightly browned. Let cool 5 minutes and top with chopped scallions, if using. Serve immediately.Make ahead: This dish can be assembled, covered, and chilled overnight in the refrigerator. Bring to room temperature before baking, or add 10 minutes to the bake time if the dish is still chilled.
      link Triple Cheese Omelet Bake for Christmas Breakfast By Heather Baird Published: Monday, December 21, 2020Monday, December 21, 2020Triple Cheese Omelet Bake Recipe LEGGI TUTTO

    • in Recipes

      Cherry Tomato Jam

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      This sweet spread is an easy way to enjoy summer’s tomato harvest long after the season has ended. Add it to a charcuterie board for a gourmet touch, or gift a jar to your favorite epicure.I first tasted cherry tomato jam many years ago at a local brasserie, where they served it alongside grilled calamari and an array of house cured meats on a charcuterie board. What a revelation! It was so wonderfully sweet and summery, and its flavor harmonized with everything on my plate. Each time I dined there I made sure to order something that had tomato jam as an accompaniment.This year I planted cherry tomatoes in my little 6′ x 11′ garden outside the workshop with designs to replicate my favorite tomato jam. And boy, did I ever have a bumper crop!
      The variety of cherry tomato I planted is called “Sweet Millions”. I’ve planted “Sweet 100s” before, which yielded a good crop of tomatoes, but I’ve never seen anything like the grape-like clusters on the Sweet Millions plant. I counted about 32 tomatoes on just one cluster!If anyone is interested in growing this variety next year, I purchased my live plant from Grow Joy, right here. Back in March when I was planning my garden, I wasn’t doing any shopping at local nurseries or home and garden centers, so I was happy to find a company that would ship live plants. They have some unusual offerings that aren’t available to me locally, and a unique way of packing the plants so they don’t get damaged.
      My best friend also loves the brasserie’s tomato jam, and so together we worked to get the closest flavor approximation. Lots of tomato jam recipes add strong spices such as cloves or they incorporate hot peppers. This is not our jam. The jam we know and love has unadulterated sweet tomato flavor, so our recipe has very few ingredients – but each one is important!A note about canning jars – I can’t find any at the grocery store right now! This makes me think eeeeverybody is currently canning their summer harvest. Luckily I had some jars squirreled away from last year, but if you’re coming up empty handed, then consider upcycling. Used jam jars and pasta sauce jars with screw-top lids can be washed and sterilized in hot water. You won’t be able to process these in a water bath, but this jam keeps for 6 months in the refrigerator.
      If you’re like me and have cherry tomatoes coming out of your ears, then THIS! This is what to do with them! The jam is wonderful with savory fare, but it’s also good as a simple smear on a buttered baguette.Our current obsession is eating it on wheat crackers with goat cheese and a leaf of fresh basil on top, but the possibilities are endless!

      Cherry Tomato JamYields about four 4 oz. jars2 1/2 lbs. organic vine-ripened cherry tomatoes2 cups (400g) granulated sugar1 teaspoon coarse black pepper1 tablespoon lemon juice3 tablespoons water1/4 teaspoon fine grain sea salt1 teaspoon coarse black pepperWash tomatoes thoroughly and remove stems. Gently pat dry with a soft tea towel.Place the tomatoes, sugar, lemon juice, and water in a large stock pot. Place over medium heat and stir until tomatoes are coated with sugar. Cook until the sugar is dissolved, mashing the tomatoes with a large wooden spoon or spatula as you stir. Increase the heat to medium-high. Stir in the salt and pepper. The mixture may foam as it cooks; when foam rises to the top, skim it off with a large spoon.Stir frequently to ensure the tomatoes are cooking evenly, until most of the liquid has cooked off. The mixture is ready when it has a glossy appearance, the tomato skins are translucent, and it has a slightly sticky consistency.Ladle the jam into sterilized canning jars and lid. Let rest at room temperature until cool. Store the jam in the refrigerator for up to six months.If canning these for long-term storage, process the jars in a water bath canner with boiling water that covers the tops of the jars. Time the jars at 15 minutes when the water starts boiling again after adding them to the canning pot. Remove the jars from the water bath and allow them to stand until the lids seal (with a satisfying ‘pop’!).Serve tomato jam over goat cheese with crackers, or alongside a charcuterie board. Serve with seafood, or use it to fancy-up fried potatoes of all kinds!
      link Cherry Tomato Jam By Heather Baird Published: Wednesday, August 26, 2020Wednesday, August 26, 2020Cherry Tomato Jam Recipe LEGGI TUTTO